Siddùra

Located near the charming medieval village of Luogosanto, Siddùra can be described as the heart of Gallura. Here, the noble culture of wine is as old as the history of the people who have inhabited this land over the centuries. And it is in this corner of Sardinia that the tradition is renewed. Siddùra was born from a deep search for quality, perfection and harmony. The aim is to produce wines that are an expression of the purest Sardinia.

The soils of the Siddùra vineyards are a mixture of granite, sand and clay. They are loose, often arid soils, ideal for viticulture. In these conditions, the vine, a plant accustomed to suffering to nourish itself, is able to give the best products. The good day/night temperature ranges, the breezy climate and the excellent radiation from the gentle slopes of the hills do the rest, preserving and enhancing the organoleptic characteristics of the fruit.

The particular climatic conditions of the vineyards, combined with soils of undisputed viticultural vocation, are the secret of the quality of the Siddùra wines. The different forms of cultivation (spurred cordon, guyot and sapling), together with the care and love that we put into working in our vineyard, allow us to perfect the quality of the clones and give life to products of great balance, harmony and elegance.

The wine cellar, at the centre of the estate, is perfectly underground in order to take advantage of the natural insulation provided by the soil. This is where the entire production process takes place, from grape to bottle, favouring spontaneous fermentation and using the most diverse types of containers, from concrete tanks to barrels.

The Siddùra style, devoted to innovation and research while respecting typicality, produces correct and intriguing wines, which have worked above all on the cleanness and authenticity of the Gallura Vermentino. Siddùra's Vermentino wines are among the most recognised and awarded in the world, a sign that the company's stylistic option was a winning bet.

There are three Vermentino wines in the range. There is Bèru, the superior, which best represents the versatility of the vine and its vocation for ageing. It is a complex and full-bodied Vermentino, which is vinified in small French oak barrels and left on the lees for eight months. Medium-range, Maìa, from the Sardinian for “magic”, is perhaps Siddùra's most classic Vermentino. Only steel, with a little time on the lees, for a fresh, sapid and harmonious white wine. Simple but only in appearance, Spèra - from the Gallurese "beam of light" - is the most immediate and unmistakable Vermentino. Harvesting by hand and then, in the cellar, soft pressing contribute to the preservation of all the characteristics of fragrance and freshness of the grapes. Vinification and brief refinement sur lie take place in steel, for about three months.